Gòu kitchen 構｜法式小餐館 — Restaurant in New Taipei

Almost the best from my casual dining experiences. As we all know, the food should not only be delicious but also surprising in the dining realm. The taste and flavor are the most important and fundamental aspects. After 48 hours, I can still remember the refreshing taste of the white shrimp and avocado salsa in my mouth; that's my favorite dish. What surprised me the most was the black tea, with three layers of flavor: the refreshing sweetness of beer, the delightful aroma and sweetness of honey, and the fragrance and rich texture of coffee. This experience was truly amazing, surpassing my expectations and being perfect in every way.

You can also notice that the entire space is so clean. I bet the chef cleans the kitchen deeply every day.

Last but not least, the atmosphere of the whole environment is very comfortable. It's not just pure silence. The choice of modern blues music, the decorations on the table, and the lighting design—all the details contribute to a wonderful experience. I'm looking forward to...

美食，本身就是一場饗宴。 除了食物本身，連環境本身都清幽，這一場秀沒有煩心事，只有享受的心。

Gòu KITCHEN 在繁華的都市裡、清幽的巷弄裡，展開他們的故事。秉著法式料理的精神，享受的不只料理本身，更是放下煩躁的心，享受美食的序章。

#每日例湯 湯品揭開了序，今日湯品為南瓜濃湯，不加任何一滴水，滿滿南瓜精華鎖在裡面，配上表面唯脆，內在綿密的餐包，正好起了解膩的作用，開始給胃做了暖場，更期待接下來的菜品。

#松露脆薯 金黃酥脆的脆薯搭上零星點綴的松露，脆薯入口咀嚼後松露的香就在嘴裡環繞，松露不搶戲，而是襯托脆薯的香。

#昆布頓牛頰 牛頰肉燉的很嫩，裏頭有點帶著牛筋那種黏膜的感覺，是很舒服的，細品牛肉帶點昆布的甜

#季節時蔬 青菜本身沒有下太重的調味料，主要是吃青菜的鮮與脆，我自己是很愛脆口的青菜，我認為優秀的菜品是吃食材本身的味與鮮，調味是來襯托而不是搶戲，大廚們完全做到了，手藝很好。

#關山香米 我很驚訝的米粉，不是普通的米飯，雖然不是在吃炒飯，卻做到完全粒粒分明，大廚們在選材上非常用心。

#法式油封鴨腿 我不敢吃禽類的人，覺得這道菜品很優，首先是香脆的皮，一口咬下再嘴裡卡滋卡滋的舞著。再來是香嫩的肉，一口咬下鴨油的香瞬間再嘴裡噴發，兩者搭配一起入口，如同一文一武缺一不可。

#巴斯克乳酪蛋糕 身為起司控的各位，一定會很愛這道，一口咬下，起司的濃糕體的綿，在口中舞著，如同芭蕾舞者華麗的轉身。

#日式焦糖布丁 這道吃的是層次，有三種層次在裡頭，吃了腦袋空白，只覺得美味二字，好比中華一番那樣。不是甜點控的我都覺得好吃，身為甜點控又挑嘴的我朋友，也脫口了好吃二字，無法形容自己來體會。

#莫西多無酒精氣泡飲 喜歡mojito 的人就來上一杯吧，喝之前記得攪拌，喝得出滿滿的層次與薄荷的清香、無法言語，親自來體會。

Ps:我自己還想在體驗他們的早午餐，看起來真的很欠吃。 如果是食量稍大想吃撐的，可以選吃到飽。但如果是來享受的歡迎前來，跟大廚們一起普著屬於自己的樂章。

店名🏠：Gòu KITCHEN 地址📪：新北市蘆洲區集賢路222巷11號 營業時間⏰：平日11:00-15:30...

Love this place. The food is truly amazing - especially in a small back alley. The chef knows his craft, having trained at top restaurants. Highlights include the risotto made with aged rice, duck confit, and pork cutlet. Also a good place for brunch/lunch. Call for...